Sobre esta receta

El bocadillo de fiesta definitivo que agrada a todos — pequeñas salchichas para cócteles regordetas envueltas cómodamente en masa de croissant mantecosa y dorada. Crujientes por fuera, suave y sabrosas por dentro, estos clásicos cerdos en una manta se preparan en minutos y desaparecen aún más rápido. Perfectos para días de juegos, fiestas navideñas, o siempre que necesites un éxito garantizado con niños y adultos por igual.

Instrucciones

1. 1

   Preheat your oven to ![375°F]. Line a large baking sheet with parchment paper or a silicone baking mat.

2. 2

   Open the crescent roll dough cans and unroll the dough onto a clean surface. Separate each can into the pre-cut triangles along the perforations — you'll have 16 triangles total from 2 cans.

3. 3

   Using a pizza cutter or sharp knife, cut each triangle lengthwise into 3 smaller, narrower triangles. You should end up with about 48 thin triangles.

4. 4

   Pat the cocktail smokies dry with a paper towel — this helps the dough adhere and prevents steaming. Place one sausage at the wide base of each dough triangle.

5. 5

   Roll each sausage toward the pointed tip of the dough, wrapping snugly. Place seam-side down on the prepared baking sheet, spacing about 1 inch apart.

6. 6

   Brush the tops of each wrapped sausage generously with melted butter. Sprinkle with everything bagel seasoning or flaky sea salt, if using.

7. 7

   Bake for 12–15 minutes, until the crescent dough is puffed and deep golden brown. Check the undersides — they should be golden, not pale. Rotate the pan halfway through if your oven runs unevenly.

8. 8

   Remove from the oven and let cool for 2–3 minutes before serving. Arrange on a platter and serve warm with yellow mustard, ketchup, or honey mustard for dipping.